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  • Breakfast Egg Cups

    1 vote
    Breakfast Egg Cups
    Prep time:
    Cook time:
     
    by Margaret Lambert
    1 recipe
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    Great breakfast, brunch, or dinner item....made this recipe and it held up well over 4 days (breakfast before leaving for work). Original recip is tex mex, but could be adapted to any preference. Took a little longer to bake (abt 25 minutes instead of 20. Plus..make I made it with half real eggs, half egg substitute.

    Ingredients

    • 10 eggs
    • 1/2 c. ricotta
    • 1/2 cup shredded cheddar cheese
    • 1 (4 oz) can chopped green chilis
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 1 c. chopped cooked chicken or meat of your choice
    • or leave meat out and substitute vegetalbe of your choice

    Directions

    1. Spray 12-cup muffin tin with cooking spray. and preheat oven to350-F
    2. In large mixing bowl,whisk eggs together until well blended.
    3. Whisk in ricotta, cheddar, chiles,salt,pepper and mix well.
    4. Add chicken (or add't veggies if omitting meat) and mix.
    5. Spoon 1/4 cup mixture in each of prepared muffin cups.
    6. Bake for 20-35 minutes or untl done.
    7. Run knife around perimeter of egg cups to loosen from cups.
    8. Turn egg cups out onto wire rack and let cool slightly before servimng.
    9. One or two cups per serving, depending on appetite I suppose?
    10. Can substitue ingred to suite your taste.

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